Food Bank Hours

St. Joseph’s Food Bank distributes food on the 1st and 3rd Thursdays of every month at 10am.

The Food Bank is now also open on the Wednesdays (before the first and third Thursdays) from 11-12 for people with mobility issues and also for parents with children under 5 years old.

Pioneer Chrysler Jeep Gift of a Dodge Caravan!

The board and volunteers of St Joseph’s Food Bank wish to thank Pioneer Chrysler Jeep for the gift of a Dodge Caravan to be used in order to pick up and deliver smaller quantities of food donated to the Food Bank.

St Joseph’s Food Bank presently distributes approximately $100,000 worth of food monthly to those in need in our community. The Food Bank operating cost are approximately $5,000 per month. So, for each $1 donated $20 in Food goes to those in need. Please remember us in your giving and continue to help us, to help others.

$15,000 donated!


Mission’s St. Joseph’s Food Bank has received a $15,000 provincial grant which will be put towards the purchase of a walk-in freezer and walk-in cooler for its new facility.

The cheque was presented to St. Joseph’s Food Bank by Maple Ridge-Mission MLA Marc Dalton.

“St. Joseph’s Food Bank provides a strong and needed benefit to our community and has for many years,” said Dalton. “I can’t say enough to thank the core of volunteers who provide this caring service.”

Ron Leger, a local accountant and volunteer leader at St. Joseph’s Food Bank since 1996, said $29,000 has now been raised and $9,000 in further funds are still needed to buy both the walk-in freezer and the walk-in cooler, totalling $38,000.

“This grant is a large move forward. The request for funding of the St. Joseph’s Food Bank building started seven years ago. The amount raised to date has exceeded $500,000. Each contribution has been unexpected, and I see them as a gift from the heart, from those who listen and care,” said Leger.

John Poston, volunteer manager of St. Joseph’s, said the “walk-in freezer and walk-in cooler will enable the food  bank to provide more storage and accessibility to seasonal and perishable items.”